Minted Lamb Burgers Food

LAMB BURGERS WITH MINT MAYO AND TOMATO RELISH

Steps:

• For the burgers, put the breadcrumbs, garlic, coriander, mint sauce, onion and salt and black pepper in a food processor. Blend until it's just combined with a fairly coarse texture. Tip into a bowl, add the mince and mix together. Using wet hands, shape into 8 burgers, then place on a baking tray, cover and chill in the fridge until needed.
• For the tomato relish, heat the oil in a saucepan, add the onion and garlic, then cover with a lid and fry over a medium heat for 5-7 minutes, or until soft. Add all the remaining ingredients to the pan, stir, bring to the boil and cook for 2-3 minutes. Season with salt and pepper, then cover again with the lid, reduce the heat and leave to simmer for about 10 minutes.
• For the mint mayonnaise, mix all the ingredients together in a small bowl.
• To cook the burgers, heat the oil in a large frying pan, or alternatively light the barbecue and let the flames flare up and die down. Fry or barbecue the burgers for about 3-4 minutes on each side or until browned and cooked through.
• To serve, slice the buns in half and toast the cut side. Spread one half of each bun with the tomato relish and add a lettuce leaf, a burger, a dollop of mint mayonnaise and a few slices of gherkin before popping on the top half of the bun.

LAMB BURGERS WITH MINTED TZATZIKI

Steps:

• For the mint tzatziki blend the yogurt with the oil and lemon juice.
• Add the cucumber, onion, garlic, mint, and pepper.
• Taste and add salt.
• Cover and refrigerate while preparing the lamb burgers.
• Preheat grill to medium high.
• In a large bowl, combine lamb and remaining ingredients.
• Form into 12 small patties around 3/4 of an inch thick.
• Place on hot grill and cook 5 minutes on the first side, four on the other.
• You want the outside nicely browned with a bit of pink remaining in the middle.
• Serve three each in a pita half with the shredded lettuce, tomato, cucumber and onion.
• Offer the Minted Tzatziki at the table.

MINTED LAMB BURGERS

Steps:

• Preheat the grill to medium.
• Add the mint, black olives, red onion and bread crumbs to a food processor. Pulse until well blended. In a large bowl, combine the olive mixture with the meat. Using your hands, mold the meat mixture into 6 burger patties and place on a hot, oiled grill. Grill the burgers for about 7 minutes per side for medium-rare.
• Toast the buns on the grill and build the burgers on a toasted bun with a little Cucumber Chile Salad. if desired. Serve.
• Add shallots, cucumber, garlic, ginger and chiles to a bowl and follow with rice vinegar. Toss to coat and season with salt and pepper, to taste.
• Yield: 6 servings

MINTED LAMB BURGERS

Steps:

• Seed and chop cucumber. In a small bowl stir together cucumber, yogurt, 2 tablespoons mint, and salt and pepper to taste. In a large bowl blend together lamb, cumin, remaining 2 tablespoons mint, and salt and pepper to taste. Form mixture into four 1-inch-thick patties. When forming patties, handle meat as little as possible for a juicier burger.
• Prepare grill.
• Grill burgers on an oiled rack set 5 to 6 inches over glowing coals about 4 1/2 minutes on each side for well-done. (Alternatively, burgers may be cooked in a hot well-seasoned cast-iron skillet or ridged grill pan.)
• Toast pita loaves and split horizontally. Transfer burgers to pitas and top with cucumber mixture, eggplant, and romaine.

SPICED LAMB BURGERS WITH MINTY YOGURT

Steps:

• Weigh the lamb mince in a large mixing bowl, then measure the cumin and coriander using measuring spoons and add these to the lamb.
• Chop the parsley (stalks too) as finely as you can and add it to the lamb, then season with salt and pepper. Use your hands to mix the ingredients together, then divide into four portions and shape into burger patties. Chill for at least 1 hour or up to a day.
• Pick the mint leaves from the stalks - you only need the leaves. Finely chop the mint leaves and put them in a small bowl. Mix in the yogurt and a pinch of salt.
• Finely slice the lettuce or just pull apart the leaves. Slice the tomato.
• Rub the burgers all over with the oil. Place a griddle pan or frying pan on the hob over a high heat and, after a minute, carefully place the burgers in the pan and cook for 6-8 mins until nicely browned. Use a fish slice to carefully flip the burgers over and cook for another 6-8 mins. You can check if they're cooked by cutting a burger in half - if there's any pink meat in the middle, it needs to cook for a little longer.
• Split the burger rolls in half. Spread a little minty yogurt over the base of each one. Fill the rolls with some lettuce, a slice or two of tomato and a burger. Serve immediately.

MINTED LAMB BURGERS WITH BEETROOT MAYO

Steps:

• Mix the lamb, grated onion and herbs in a bowl with some seasoning, then divide the mix into 4 and shape into burgers.
• Heat a griddle pan until hot, rub the burgers with oil, and cook for 5-6 mins on each side, or until cooked through.
• Meanwhile, mix the mayonnaise and beetroot with some seasoning. Fill the bread rolls with some watercress, a burger, a dollop of beetroot mayo and a few onion slices. Serve immediately.

LAMB & FETA BURGERS WITH MINTY YOGURT

Steps:

• First make the dip by mixing together the yogurt and mint with a little seasoning, then chill until ready to serve.
• Tip the lamb mince into a big bowl with the spices, chilli, herbs, Worcestershire sauce and egg. Season, then get your hands in and mix well. Divide the mixture into 16. Shape into burgers, pushing a cube of cheese into the centre of each and sealing in. Chill until just before your guests arrive.
• Heat oven to 200C/fan 180C/gas 6 and heat the oil in a frying pan. Fry the burgers for 1-2 mins until brown on each side, then transfer to a baking tray. Put in the oven for 5-10 mins until cooked through and piping hot. Pile onto a big plate and serve with the dip on the side.

MINTED LAMB BURGERS

Steps:

• Make up your burgers from the minced lamb and season with salt pepper and the rosmary then leave out somewhere cool (not cold) for about 15 minutes
• Chop your yellow and red peppers into tiny square chunks and place into a bowl.
• Slice half of your tomato and finely chop into similar sized sqaures and place these in the bowl.
• Crush the garlic into the bowl (ensure there are no visible chunks of garlic).
• Drizzle the mixture with olive oil (at most a tablespoon) then add about a tablespoon and a half of the mint sauce and mix until everything is covered in the mint finally sprinkle some dried herbs and rosmary on top and mix again.
• At this point place the lamb burgers into a pre-heated pan with a little olive oil.
• When the burgers are cooked to about 95% of your liking add the mixture to the pan and heat for about 3 minutes.
• Place the mixture on the plate and serve the burgers on top!

LAMB AND MINT PATTIES / BURGERS

Steps:

• Heat the olive oil over low heat.
• Add the onion and cook for 5 minutes until soft.
• Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
• Remove from the heat and allow to cool.
• Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
• Roll large balls of the mixtureand flatten to make burger/patties.
• Sit the patties on a plate and chill in the fridge until firm, if time permits.
• Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
• Serve hot on a roll or with veges or salad on the side.